Varagu Sadam

Method

1. 1

   Wash varagu: Wash 2 cups varagu arisi (kodo millet) under running water until water runs clear. Soak 20 minutes. Drain.

2. 2

   Cook millet: Pressure cook soaked varagu with 4 cups water and salt for 3-4 whistles until completely soft. Or cook in a pot with a 1:2.5 ratio of millet to water for 20-25 minutes.

3. 3

   Cool and fluff: Open cooker and fluff gently with a fork. Varagu cooks to a slightly sticky consistency like soft rice.

4. 4

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.

5. 5

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

6. 6

   Add shallots and green chilli: Add 5 sliced shallots and 2 green chillies. Cook 4 minutes.

7. 7

   Add tempering to millet: Pour the sizzling tempering over the cooked varagu sadam. Mix gently.

8. 8

   Add fresh coconut: Add 3 tbsp freshly grated coconut. Fold through gently.

9. 9

   Adjust salt: Taste and add salt as needed.

10. 10

    Serve: Varagu sadam is a nutritious millet rice substitute. Serve with any sambar, kuzhambu or raita.